Ingredients:

  • g All-Purpose Flour
  • g Unsalted Butter, chilled and cubed
  • g Granulated Sugar (Crumble)
  • ½ tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • Pinch of fine Sea Salt
  • g Fresh or Frozen Cranberries
  • g Granulated Sugar (Reduction)
  • ml Water
  • tbsp Orange Zest
  • ml Heavy Whipping Cream (cold)
  • tsp Vanilla Extract
  • tbsp Icing Sugar
  • g High-Quality White Chocolate, melted and cooled
  • g Store-Bought Plain Sponge Fingers or Pound Cake
  • ml Brandy, Sherry, or Orange Juice (for soaking)

Instructions:

  1. Preheat oven to 350°F (175°C). Combine dry crumble ingredients (Flour, Sugar, Spices, Salt) in a bowl.
  2. Cut in the cold butter using your fingertips or a pastry blender until mixture resembles coarse breadcrumbs. Spread mixture onto a parchment-lined baking sheet.
  3. Bake the crumble for 12–15 minutes until lightly golden. Cool completely, then break into rustic pieces.
  4. For the cranberry reduction, combine Cranberries, Sugar, Water, and Orange Zest in a saucepan. Simmer over medium heat until most berries have burst and thickened (about 10 minutes). Cool to room temperature.
  5. Melt the white chocolate gently and let it cool until lukewarm. In a separate chilled bowl, whip the Heavy Cream, Vanilla, and Icing Sugar until soft peaks form.
  6. Gently fold the cooled, melted white chocolate into the whipped cream until just combined. Do not overmix.
  7. Arrange half of the sponge fingers/cake pieces in the base of a deep trifle bowl and drizzle evenly with the soaking liquid.
  8. Spoon half of the Cranberry Reduction over the sponge layer, followed by half of the White Chocolate Cream.
  9. Repeat the layers: remaining sponge, remaining cranberry reduction, and top with the final layer of White Chocolate Cream, smoothing the top.
  10. Cover and refrigerate for a minimum of 4 hours, or preferably overnight, to allow flavours to meld.
  11. Just before serving, scatter the Spiced Shortbread Crumble generously over the top layer.